Gingerbread Bundt Cake Recipe Easy Holiday Dessert with Cream Cheese Glaze

Let me set the scene: you walk in from the chilly wind, and suddenly the sweet, spicy scent of ginger, cinnamon, and molasses wraps around you like a cozy blanket. There’s a golden-brown bundt cake on the kitchen counter, still warm from the oven, its edges crisp, and a gentle steam rising with every slice. That’s the magic of this gingerbread bundt cake—every bite is a memory in the making, and the cream cheese glaze drips down the ridges in silky ribbons, making it almost too pretty to eat (almost!).

The first time I made this gingerbread bundt cake, I was trying to relive the flavors of my grandma’s kitchen—her gingerbread was legendary, and she always let me lick the bowl. I remember one snowy afternoon, knee-high to a grasshopper, sneaking bits of candied ginger when she wasn’t looking. The first forkful of my own cake took me right back to that kitchen—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Now, I whip up this cake for every holiday party, and let’s face it—my family can’t resist sneaking slices off the cooling rack. My kids literally hover, waiting for that first drizzle of cream cheese glaze. It’s become a staple for family gatherings, gifting, and even those rainy Sundays when you just need a little warmth in your soul. Honestly, I wish I’d stumbled on this bundt pan magic years ago—it’s dangerously easy and delivers pure, nostalgic comfort.

This gingerbread bundt cake recipe is perfect for potlucks (travel-friendly!), special brunches, or to brighten up your Pinterest holiday board. It’s the kind of cake that gets recipe requests, invites conversation, and feels like a warm hug. I’ve tested it more times than I care to admit (in the name of research, of course), and every time it comes out moist, spicy, and just sweet enough. You’re going to want to bookmark this one—trust me!

Why You’ll Love This Gingerbread Bundt Cake Recipe

Over the years, I’ve baked my fair share of gingerbread cakes, but this one? It’s the recipe that never lets me down. It’s been family-approved, neighbor-tested, and even got a thumbs-up from a pastry chef friend (talk about a confidence boost!). Here’s why this gingerbread bundt cake deserves a spot in your holiday baking lineup:

• Quick & Easy: The batter comes together in under 20 minutes—honestly, the hardest part is waiting for the cake to cool before glazing.
• Simple Ingredients: No fancy grocery trips needed! Everything is likely already in your pantry, making it a stress-free holiday dessert.
• Perfect for Gatherings: This cake feeds a crowd, travels well, and looks gorgeous on any dessert table. It’s always a hit at brunches, Christmas parties, or even quiet weekends at home.
• Crowd-Pleaser: Kids love the sweetness, adults love the spice, and everyone asks for seconds. It’s the kind of cake that disappears fast!
• Unbelievably Delicious: The combination of warm spices, deep molasses flavor, and tangy cream cheese glaze is pure comfort food with a twist.

What sets this gingerbread bundt cake apart? For starters, I use a blend of ground and fresh ginger for a bold, layered spice. The cream cheese glaze isn’t just an afterthought—it’s thick, creamy, and a little tangy, balancing the sweetness perfectly. The cake itself is moist thanks to the addition of buttermilk (my little secret for tender crumb), and the texture holds together beautifully for slicing and sharing.

This recipe is more than just a holiday treat—it’s a little slice of tradition, reimagined for busy bakers. It’s the kind of dessert that makes you close your eyes on the first bite and sigh with happiness. Whether you need a stress-free showstopper for guests, or just want to turn a regular winter night into something memorable, this gingerbread bundt cake is your ticket. You’ll want to make it again and again—it’s that good.

What Ingredients You Will Need

This gingerbread bundt cake uses simple, wholesome ingredients that deliver bold flavor and a satisfying texture—without fussing over specialty items. Most of these pantry staples are easy to find, and I’ll share a few tips for substitutions if you need them.

• For the Gingerbread Bundt Cake:
  • 2 1/2 cups (315g) all-purpose flour (I recommend King Arthur for consistent results)
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup (113g) unsalted butter, softened (adds richness and moisture)
  • 1/2 cup (120ml) light or dark brown sugar, packed
  • 2 large eggs, room temperature
  • 3/4 cup (180ml) unsulphured molasses (Grandma’s brand is classic)
  • 1 cup (240ml) buttermilk, room temperature (or plain yogurt thinned with milk)
  • 2 teaspoons vanilla extract
  • 1 tablespoon fresh ginger, grated (optional, but adds zing!)
• For the Cream Cheese Glaze:
  • 4 oz (113g) cream cheese, softened (full-fat for the smoothest texture)
  • 1 cup (120g) powdered sugar, sifted
  • 2-3 tablespoons (30-45ml) milk or cream (adjust for drizzling consistency)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt (to balance the sweetness)

Ingredient Tips and Substitutions:

• Swap buttermilk with a dairy-free alternative plus a teaspoon of lemon juice for a lactose-free version.
• Use plain Greek yogurt thinned with milk if you’re out of buttermilk.
• Try gluten-free 1:1 flour blend for a gluten-sensitive crowd (results may vary, but several readers have had success).
• Brown sugar can be light or dark—dark gives a deeper flavor.
• If you like more spice, toss in a pinch of black pepper or allspice for extra warmth.
• Lemon juice in the glaze gives a tangy lift—try swapping in for vanilla if you love citrus.

These ingredients work together to create a gingerbread bundt cake that’s rich, moist, and full of holiday flavor. No need to overthink it—just gather your basics and get ready to bake some magic!

Equipment Needed

You really don’t need a fancy kitchen to pull off this gingerbread bundt cake, but a few trusty tools make the process a breeze.

• Bundt pan (10-12 cup): The classic shape gives those beautiful ridges for the glaze. I use a well-seasoned Nordic Ware pan. If you don’t have a bundt pan, use a regular tube pan or two loaf pans—just adjust the baking time.
• Electric mixer or sturdy whisk: For creaming butter and sugar (a hand mixer works fine, but stand mixers are easier on your arms).
• Mixing bowls: At least two—one for dry, one for wet.
• Microplane or small grater: Needed if using fresh ginger.
• Rubber spatula: For scraping down the bowl and folding batter.
• Measuring cups and spoons: Accuracy matters for bundt cakes—level off your flour!
• Cooling rack: For letting the cake cool evenly (otherwise, you might get a soggy bottom—ask me how I know…)
• Small saucepan (optional): For gently warming the glaze if you want to pour it silky-smooth.

If you’re new to bundt pans, a little tip: grease every nook and cranny generously (I use a pastry brush and softened butter, then a sprinkle of flour). For cleaning, a soft brush and warm soapy water do the trick—just don’t soak nonstick pans. And honestly, you don’t need to splurge; I’ve used thrift-store pans with great results. Just check for scratches or chips.

How to Make Gingerbread Bundt Cake with Cream Cheese Glaze

1. Preheat and Prep:
   • Preheat your oven to 350°F (177°C). Grease a 10-12 cup bundt pan thoroughly with butter and dust with flour. Knock out the excess flour (or use a baking spray with flour for extra insurance—trust me, bundt cakes love to stick!).
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together 2 1/2 cups (315g) flour, 2 teaspoons ground ginger, 1 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg, 1/2 teaspoon salt, 1 teaspoon baking soda, and 1/2 teaspoon baking powder. Set aside.
3. Cream Butter and Sugar:
   • In a large mixing bowl, beat 1/2 cup (113g) softened butter and 1/2 cup (120ml) brown sugar with an electric mixer on medium speed until light and fluffy (about 3 minutes). Scrape down the sides as needed.
4. Add Eggs:
   • Add 2 large eggs one at a time, beating well after each addition. The mixture may look a bit curdled—don’t worry, it’ll come together.
5. Add Molasses, Vanilla, and Fresh Ginger:
   • Mix in 3/4 cup (180ml) molasses, 2 teaspoons vanilla extract, and 1 tablespoon grated fresh ginger (if using). Beat until smooth and well combined. The batter will smell heavenly at this stage!
6. Alternate Dry Ingredients and Buttermilk:
   • With the mixer on low, add the flour mixture in three parts, alternating with 1 cup (240ml) buttermilk. Begin and end with flour (flour, buttermilk, flour, buttermilk, flour). Mix just until combined—don’t overmix!
7. Fill the Pan:
   • Spoon the batter into the prepared bundt pan. Tap the pan gently on the counter to release any air bubbles and smooth the top with a spatula.
8. Bake:
   • Bake in the center rack for 40-50 minutes, or until a toothpick inserted in the deepest part comes out clean or with a few moist crumbs. The cake should pull away slightly from the edges, and the top will spring back when gently pressed.
9. Cool and Unmold:
   • Let the cake cool in the pan for 15 minutes (set a timer). Carefully invert onto a cooling rack and let cool completely before glazing (about 1 hour). If it sticks, gently tap the sides and shake a bit—don’t rush it.
10. Make the Cream Cheese Glaze:
    • In a bowl, beat 4 oz (113g) cream cheese until smooth. Sift in 1 cup (120g) powdered sugar, add 2 tablespoons (30ml) milk, 1/2 teaspoon vanilla, and a pinch of salt. Mix until creamy and drizzleable, adding more milk if needed for a pourable consistency.
11. Glaze and Serve:
    • Drizzle or spoon the glaze over the cooled cake, letting it drip down the sides. Decorate with a sprinkle of powdered sugar, candied ginger, or festive sprinkles if desired.

Troubleshooting: If your cake sticks, run a thin knife around the edges. If the top cracks, don’t worry—the glaze will cover it! If your glaze is too thick, add more milk, one teaspoon at a time. For extra ginger kick, add a little more fresh ginger or a pinch of black pepper.

My personal tip: bake the cake a day ahead. The spices deepen overnight, and the texture gets even more tender! Just wrap tightly once fully cooled.

Cooking Tips & Techniques for Bundt Cake Success

Over many batches (and a few bundt pan disasters), I’ve picked up some tricks to guarantee gingerbread bundt cake success every time.

• Room Temperature Ingredients: Let your butter, eggs, and buttermilk come to room temp. Cold ingredients can make the batter dense and tough to mix—been there, regretted that.
• Grease Every Crevice: Bundt pans are gorgeous but notorious for sticking. Use a pastry brush to work softened butter into every groove, then dust with flour and tap out the excess. Don’t skip this step, or you’ll lose half your cake to the pan!
• Don’t Overmix: As soon as the flour disappears, stop mixing. Overworking the batter can create a tough cake. If you see a few streaks of flour, that’s okay—they’ll bake out.
• Tap Out Air Bubbles: After filling the pan, give it a few taps on the counter. This helps prevent big holes or gaps in the finished cake.
• Check Early for Doneness: Ovens can be temperamental. Start testing your cake at the 40-minute mark. If your toothpick comes out gooey, bake for another 5 minutes, then check again. It’s better to check twice than end up with a dry cake.
• Cool Before Unmolding: Wait at least 15 minutes before turning out the cake. Too soon and it might fall apart; too late and it can cement itself to the pan. There’s a sweet spot—trust me!
• Glaze Consistency: For the prettiest drizzle, the glaze should be thick but pourable. If it runs off too fast, whisk in more powdered sugar. If it clumps, add a splash more milk.

I’ve had cakes stick, glazes seize, and even a few “bundt volcanoes.” Every mishap taught me something new. Patience (and a good nonstick pan) is your secret weapon. And remember, a thick layer of cream cheese glaze covers a multitude of baking sins!

Variations & Adaptations

One of the best things about this gingerbread bundt cake recipe is how easy it is to tweak for different tastes, dietary needs, or seasonal inspiration. Here are some of my favorite swaps and twists:

• Gluten-Free Version: Substitute a 1:1 gluten-free baking flour for the all-purpose flour. The texture will be a little lighter, but the flavor stays spot-on. (King Arthur and Bob’s Red Mill both work well.)
• Vegan Adaptation: Replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water), use vegan butter, and swap the buttermilk for almond milk mixed with a splash of lemon juice. For the glaze, use dairy-free cream cheese and plant-based milk.
• Lemon-Ginger Twist: Add 2 teaspoons of lemon zest to the batter and use lemon juice in the glaze for a bright, citrusy lift. This is especially lovely for springtime or when you want something a little lighter.
• Orange Spice: Swap vanilla for orange extract and add candied orange peel on top. Orange and ginger are a match made in cake heaven.
• Mix-Ins: Stir in 1/2 cup of mini chocolate chips, dried cranberries, or chopped walnuts for added texture and flavor.
• Spice it Up: For extra warmth, toss in a pinch of black pepper or cardamom with the dry ingredients.

Personally, I love making this cake gluten-free for my sister-in-law and swapping the glaze for a tangy lemon drizzle. Honestly, the possibilities are endless—so make it your own and don’t be afraid to experiment!

Serving & Storage Suggestions

This gingerbread bundt cake tastes best at room temperature, with the glaze set and the flavors mellowed. For a wow-worthy presentation, place the cake on a pretty cake stand and sprinkle with powdered sugar, candied ginger, or festive sprinkles just before serving.

Pair slices with hot coffee, spiced chai, or even a glass of milk for the kids. If you’re serving at a brunch, a tart cranberry compote or fresh fruit salad makes a perfect side. For holiday parties, try a little whipped cream or vanilla ice cream on the side—pure bliss.

• Storing: Keep the cake covered at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to 5 days.
• Freezing: You can freeze the unglazed cake for up to 2 months. Wrap in plastic wrap and foil, then thaw at room temperature and glaze before serving.
• Reheating: Warm individual slices in the microwave for 10-15 seconds. If you love a gooey glaze, zap it just long enough to melt slightly.
• Flavor Note: The spices deepen after a day, so don’t hesitate to bake ahead—your cake will taste even better the next day!

However you serve it, this gingerbread bundt cake is a guaranteed holiday showstopper.

Nutritional Information & Benefits

Here’s an estimate for one slice (1/12 of the cake, with glaze):

• Calories: ~320
• Fat: 11g
• Carbohydrates: 52g
• Protein: 4g
• Sugar: 30g

This gingerbread bundt cake is a holiday treat, but it’s got some hidden perks! Ginger is great for digestion and warming you up, cinnamon may help balance blood sugar, and using buttermilk adds a little calcium boost. If you need a gluten-free or dairy-free version, swaps are easy. Be aware this cake contains wheat, dairy, and eggs—always check with guests about allergies. I love that you can tweak it for your wellness needs without losing the classic comfort factor.

Conclusion

If you’re searching for the ultimate holiday dessert, this gingerbread bundt cake with cream cheese glaze checks every box—it’s easy, festive, and full of that nostalgic, spicy-sweet flavor we all crave around the holidays. It’s the kind of recipe that turns ordinary days into special occasions, and trust me, it’s a keeper.

Don’t be afraid to put your spin on it—add extra spices, swap the glaze, go gluten-free, or sneak in a few chocolate chips (I won’t tell!). Personally, this cake is my go-to for making memories and sharing a little warmth with the people I love. I hope it brings the same happiness to your kitchen!

If you make this gingerbread bundt cake, let me know in the comments—share your tweaks, your topping ideas, or who you baked it for. Pin, share, and spread the gingerbread love. Happy baking, friend—and enjoy every last crumb!

Frequently Asked Questions (FAQs)

Can I make this gingerbread bundt cake ahead of time?

Absolutely! The flavors actually get better the next day. Just wrap the cooled cake tightly and add the glaze before serving.

What if I don’t have a bundt pan?

No problem—use a tube pan or two standard loaf pans. Adjust the baking time (start checking at 35 minutes for loaf pans).

Can I freeze gingerbread bundt cake?

Yes! Freeze the unglazed cake wrapped tightly in plastic and foil for up to 2 months. Thaw at room temp, then glaze just before serving.

What’s the best way to store leftovers?

Keep the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze individual slices.

How do I prevent my cake from sticking to the pan?

Generously grease every part of your bundt pan with butter, then dust with flour. Make sure to get into all the grooves and tap out excess flour. A baking spray with flour also works wonders!

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